Beef and Lentil Bolognese
with salad and sprinkled cheese
This beef bolognese features the unexpected but not unwelcome addition of protein-packed lentils. These serve to add taste, texture and plenty of good-for-you nutrients to an already outstanding dish.
Tags:
Family Friendly
Allergens:
Wheat
•Soya
•Sulphites
•Milk
The quantities provided above are averages only.
Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Lentils
2 unit(s)
Garlic
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
240 grams
Beef Mince
½ sachet(s)
Italian Herbs
1 pack(s)
Passata
2 sachet(s)
Worcester Sauce
(Contains Soya)
1 sachet(s)
Red Wine Jus
(Contains Sulphites)
1 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
40 grams
Salad Leaves
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)3853 kJ
Energy (kcal)921 kcal
Fat24.8 g
of which saturates10.9 g
Carbohydrate104.7 g
of which sugars31.7 g
Dietary Fiber14.6 g
Protein56 g
Cholesterol0 mg
Salt4.28 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pan with Lid
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
- Meanwhile, drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a pan over medium-high heat (without oil).
- Once hot, fry the beef mince until browned, 5-6 mins.
- Break it up with a spoon as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Stir in the garlic and half the Italian herbs (double for 4p) and cook until fragrant, 30 secs.
3
- Pop in the passata, lentils, Worcester sauce, ½ tsp sugar and 100ml water (double both for 4p).
- Cover and cook until the lentils have softened, 18-20 mins.
- Once cooked, add the drained pasta, cheese and red wine jus. Loosen the sauce with a splash of water if necessary.
- Season to taste with salt and pepper.
4
- Share the beef and lentil linguine bolognese between bowls.
- Top your pasta off with a handful of salad leaves.
